Best 5 Corn Blini With Smoked Salmon And Chive Cream Recipes

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Indulge in a culinary journey with our delectable Corn Blini with Smoked Salmon and Chive Cream, a harmonious blend of flavors and textures that will tantalize your taste buds. Savor the golden, crispy blini, made with fresh corn, buttermilk, and a touch of herbs, perfectly complemented by the silky smooth chive cream, infused with the aromatic essence of chives. Experience the luxuriousness of smoked salmon, its smoky flavor adding a touch of sophistication to each bite. Dive into this exquisite appetizer or brunch dish that promises an explosion of flavors in every mouthful. Additionally, discover a collection of equally enticing recipes within the article, including variations on classic blini, creative fillings, and delectable accompaniments. Embark on a culinary adventure and elevate your next meal with these exceptional recipes.

Let's cook with our recipes!

BLINI WITH SMOKED SALMON



Blini with Smoked Salmon image

Provided by Ina Garten

Categories     appetizer

Time 35m

Yield 18 pancakes

Number Of Ingredients 10

1/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup plus 2 tablespoons milk
1 extra-large egg
1/4 pound (1 stick) unsalted butter, clarified, divided
1/2 pound smoked salmon, thinly sliced
1/4 cup creme fraiche or sour cream
Fresh dill sprig, for garnish

Steps:

  • Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.
  • To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.

CORN BLINI WITH SMOKED SALMON AND CHIVE CREAM



Corn Blini With Smoked Salmon and Chive Cream image

A lovely recipe with it's roots in Russia. Adapted from Cooking Light magazine. To make this vegetarian, just leave out the smoked salmon.

Provided by Sharon123

Categories     Breakfast

Time 24m

Yield 8 serving(s)

Number Of Ingredients 13

1/3 cup light sour cream
1 tablespoon minced fresh chives
1 ear shucked corn (about 1 to 1 1/2 cups)
1/3 cup flour
2 tablespoons yellow cornmeal (fine ground)
1/2 cup milk
1 large egg yolk
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg white
cooking spray
4 ounces smoked salmon, cut into 24 strips (2-inch wide)
chopped fresh chives (optional)

Steps:

  • Combine sour cream and chives in a small bowl. Cover and chill.
  • Cut kernels from ear of corn. Scrape remaining pulp from cob using the dull side of a knife blade. Discard cob. Set corn aside.
  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and cornmeal in a medium bowl; make a well in the center of the mixture. Combine milk and egg yolk in a small bowl, stir well with whisk. Add milk mixture to flour mixture, and stir with a whisk until just moist. Stir in corn, salt, and pepper.
  • Place egg white in a bowl, beat with a mixer at high speed until foamy. Gently fold egg white mixture into corn mixture.
  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 1 tbls. batter per blini onto pan, spreading to about 2" diameter. Cook 2 minutes or until tops are covered with bubbles and edges begin to set. Carefully turn blinis over, cook for 1 more mintue. Transfer blinis to a serving platter, and arrange in a single layer; keep warm. Repeat process with the remaining batter. Top each blini with with 1 piece salmon and 1 teaspoons sour cream mixture. Garnish with chopped chives, if using.
  • Makes 8 servings.

BLINIS WITH CREME FRAICHE AND SMOKED SALMON



Blinis with Creme Fraiche and Smoked Salmon image

Provided by Ina Garten

Categories     appetizer

Yield 20 pancakes

Number Of Ingredients 4

20 store-bought blinis
1/2 pound Norwegian smoked salmon, thinly sliced
1/4 cup creme fraiche or sour cream
Fresh dill, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the blinis on a sheet pan covered with parchment paper and heat in the oven for 5 minutes. Allow to cool.
  • Top each blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.

SWEET CORN BLINI



Sweet Corn Blini image

Provided by David Tanis

Categories     easy, quick, appetizer

Time 30m

Yield Makes about 30 blini

Number Of Ingredients 12

1/2 cup flour
1/2 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar
2 cups corn kernels, from about 4 ears corn
1 egg beaten
1 cup thick plain yogurt, plus a few tablespoons milk if necessary
8 tablespoons melted butter, plus more for greasing griddle
Salt and pepper
1/4 cup crème fraîche
2 tablespoons snipped chives for garnish

Steps:

  • Put flour, cornmeal, baking powder, salt and sugar in a mixing bowl. Grind 1 cup corn kernels to a rough purée in a food processor, then add egg and yogurt, and pulse to mix. Add corn mixture to flour mixture and stir together until just mixed to make a thick batter. Stir in 4 tablespoons melted butter. Set aside for 5 minutes. Thin with a little milk if necessary. (Batter may be prepared several hours ahead.)
  • Warm remaining 4 tablespoons butter in a saucepan over medium heat. Add remaining 1 cup corn kernels. Season with salt and pepper, then cook for 1 minute or so to heat through. Keep warm.
  • Put greased griddle or cast-iron pan over medium heat. Using 1 tablespoon batter, make pancakes about 2 1/2 inches in diameter. Cook for 1 minute, until bubbles appear on surface and pancakes are lightly browned. Flip and cook for 30 seconds more. (Be sure to keep heat moderate or else the pancakes will blacken.) Pancakes may be cooked in advance and reheated.
  • To serve, place 3 hot pancakes on small plate. Top with spoonful of cooked corn and some of the butter from the pan. Drizzle with crème fraîche and sprinkle with chives.

Nutrition Facts : @context http, Calories 69, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 70 milligrams, Sugar 1 gram, TransFat 0 grams

RED PEPPER BLINI WITH CREAMED CORN AND SMOKED SALMON



Red Pepper Blini with Creamed Corn and Smoked Salmon image

Number Of Ingredients 11

1 cup corn kernels, thawed if frozen
1/2 cup heavy cream plus 2T
6 tablespoons unsalted butter plus 1 T melted
1 piece red bell pepper/jarred/drained (2oz)
1 egg/beaten
1/2 cup flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
3 ounces smoked salmon-thinly sliced
1 créme fraîche-for serving
1 chives/snippped/for garnish

Steps:

  • 1. In a small saucepan, combine the corn and 1/2 cu of the cream. Bring to a simmer and cook over moderately low heat, stirring occasionally, until the corn is tender and the cream is reduced and thickened, about 8 min. Remove from the heat and whisk in 3 T of the butter. Let cool to room temperature.
  • 2. In a food processor, puree the bell pepper until smooth; scrape into a medium bowl. Add the egg, the melted butter and the remaining 2 T of cream, then add the flour, baking powder and salt and whisk until well blended.
  • 3. In a large non-stick skillet, melt 1 T of butter. Ladle 1 T of batter per pancake into the skillet to make 6 pancakes. Cook over moderately low heat, turning once, until set, about 3 min. per side. Repeat with the remaining butter and batter to make 12 pancakes total.
  • 4. Spoon the creamed corn onto plates. Arrange 3 pancakes on each plate. Top with the smoked salmon and dollop with créme fraîche, garnish with chives and serve.

Tips:

  • Use fresh, high-quality ingredients: The fresher your ingredients, the better your blini will taste. Look for fresh corn, smoked salmon, and chives at your local farmers market or grocery store.
  • Don't overmix the batter: Overmixing the batter will make the blini tough. Stir just until the ingredients are combined.
  • Cook the blini over medium heat: Cooking the blini over medium heat will help them cook evenly and prevent them from burning.
  • Serve the blini immediately: Blini are best served warm. Top them with smoked salmon, chive cream, and a sprinkle of fresh chives.

Conclusion:

Corn blini with smoked salmon and chive cream is a delicious and easy-to-make appetizer or brunch dish. It's perfect for any occasion. The blini are light and fluffy, and the smoked salmon and chive cream add a delicious savory flavor. Plus, they're gluten-free, so everyone can enjoy them. Whether you're serving them at a party or enjoying them for breakfast, these blini are sure to be a hit.

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